Invented by Yatai chef Tomekichi Endo from Osaka in 1935, Takoyaki are golden balls of fried batter – made with minced octopus, pickled ginger, tempura pieces and green onions. Fried in special cast-iron pans, and served hot. Crispy on the outside, tender and gooey on the inside, flavoured with Japanese mayonnaise, special Takoyaki sauce, dried seaweed and bonito fish flakes. Richly umami and amazing to taste.

Another Yatai seafood fave is squid on a stick, called Ikayaki. The whole squid cleaned of innards and marinated with soy sauce, miso, mirin, sake, ginger and pepper. Then charcoal grilled to fragrant yumminess, and serve with a slice of lemon or lime. Meaty, chewy and surprisingly delicious!

Speaking of barbies, char-grilled skewered meats called Yakitori are always a crowd favourite too. With a variety of delicious marinades and seasonings, including wasabi, pickled plum, mustard, soy sauce, and more! Chicken is the most common Yakitori meat, but pork and beef are also available.

Meat and seafood aren’t the only char-grilled goodies. Whole corn-cobs glazed with soy sauce, mirin and butter, are also a popular Yatai delight during summer festivals. Creamy, crunchy with a wholesome umami sweetness makes Yaki Tomorokoshi a delightful treat!

So, you’ve probably noticed a naming pattern by now: Yaki basically means ‘cooked over direct fire/heat’. Thus, sweet potato baked over a wood fire is called Yakiimo. You can easily pick up the wondrous aroma along Yatai street. Besides a popular Yatai food during autumn and winter, mobile vendors in trucks and carts also cook and sell Yakiimo in neighbourhoods, often with a loudspeaker announcing their arrival. Cooked and served with the skin intact to ensure maximum flavour and fragrance, Yakiimo is warm, sweet and tender to taste, as well as pleasantly filling.

Sweet dumpling balls made from Japanese rice flour mixed with glutinous rice flour and cooked to tender chewiness in boiling water. A happy treat for children of all ages! There are many variants of Dango: The Hanami Dango is a must-have for the springtime flower-viewing festival, flavoured with matcha, and made in pastel colours. Red bean paste adds a natural umami sweetness to Anko Dango. Kinako Dango with roasted soybean flour gives a sweet, refreshing and earthy taste.

Round-disk ‘cakes’ made from a batter of eggs, flour, sugar and water, with a variety of sweet delicious fillings. Imagawayaki a classic Yatai goodie that’s been around since Edo-era Japan, and named after a Tokyo pedestrian bridge where it was first sold. Crispy outside, umami inside. Fillings include anko red bean paste, chocolate and even custard for a fun, pleasing treat.

Also in the ‘pastry’ category of Yatai foods is the Kare Pan. Deep-fried bread buns filled with Japanese curry – milder than other Asian curries with a deep umami taste. Kare Pan is also sometimes filled with lentils, grilled meats and salmon.

Made wildly popular since the 1970s in Tokyo’s Harajuku-Shibuya area, Japanese chefs have taken the French crêpe to new yummy heights. Wrapped in a tender, crispy cone and packed with fresh local ingredients, Yatai crêpes are made for easy enjoyment. Flavours may vary from sweet to umami, with azuki red beans, whipped cream, or even chicken with teriyaki sauce!

While pancakes in other cultures are more often sweet, the Japanese Okonomiyaki pancake is savoury instead. Made with a base of wheat-flour batter, and a great variety of umami toppings, from sumptuous meaty delight to a wholesome meat-free goodie. Okonomi literally means ‘as you like it’, which speaks to the versatility of this wondrous Yatai fave!

Stir-fried wheat noodles with pork-strips, cabbage, onions, and topped with pickled ginger, bonito flakes, and dried seaweed. Flavoured with Japanese mayo and a savoury sauce-mix of ketchup, oyster sauce, Worcestershire sauce and soy sauce – for a distinct tangy and light-spicy taste. Yakisoba is the perfect quick-meal-stop on your festival walks!

Shaved ice is always a summer favourite, and the variety of cool, tasty Kakigori delights are unique and amazing. A sublime, refreshing dessert after your Yatai food walk, and an absolute indulgence to savour under a festival night sky filled with fireworks! Flavours include matcha and lemon, red beans, mochi, as well as many summer fruits.